Alternative natural seasoning to improve the microbial stability of low-salt beef patties

- A new seasoning from wine pomace was used in beef patties with three salt levels.
- The seasoning reduced the growth of the main microbial spoilers of beef patties.
- Satisfactory protection was observed at the studied levels of salt (2, 1.5 and 1%).
- The seasoning enabled salt reduction (1 g/100 g) without limiting the shelf-life.
- Patties with seasoning also presented higher levels of K, Ca, fiber and phenols.

The meat industry is seeking new strategies to reduce the sodium content of meat products without shortening their shelf-life. Natural seasonings as salt alternatives are more appreciated than chemical preservatives and also enable the incorporation of interesting nutrients. The present work studies the potential of a new red wine pomace seasoning (RWPS), derived from wine pomace, to inhibit spoilage growth in beef patties with different salt levels (2%, 1.5% and 1%) held in storage at 4 °C. The use of RWPS (2% w/w) improved the microbial stability of the patties, delaying total aerobic mesophilic, and lactic acid bacteria growth, especially in samples with low salt levels. Satisfactory results were obtained in modified-atmosphere and air-packaged patties. RWPS also enabled the incorporation of fiber and phenolic compounds, and increased potassium and calcium levels. In summary, RWPS presented an interesting potential as a seasoning in meat products, enabling salt reduction without compromising their microbial stability.